Salmon Sushi Bake
A creamy and flavorful baked sushi casserole with seasoned rice, salmon, and a spicy mayo topping. Perfect for gatherings and easy to prepare!
Equipment
- Baking Dish
- Rice Cooker
- Oven
Ingredients
Rice Base
- 2 cups short-grain sushi rice
- 1/4 cup rice vinegar for seasoning
- 2 tbsp sugar
- 1 tsp salt
Salmon Topping
- 2 fillets salmon cooked and flaked
- 1/2 cup Japanese mayonnaise such as Kewpie
- 2 tbsp sriracha adjust to taste
- 1 tbsp soy sauce low-sodium preferred
- furikake for topping
Serving Suggestions
- roasted seaweed sheets (nori) for wrapping
- green onions chopped, for garnish
- sesame seeds for garnish
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Cook according to the package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt. Gently fold it into the cooked rice while still warm. Let it cool.
- Preheat the oven to 400°F (200°C).
- In a bowl, mix flaked salmon, Japanese mayo, sriracha, and soy sauce until well combined.
- Spread the seasoned rice evenly in a greased baking dish, pressing it down gently.
- Evenly distribute the salmon mixture over the rice layer.
- Sprinkle furikake generously over the top for added flavor and texture.
- Bake for 10-15 minutes until slightly golden and bubbling on top.
- Remove from the oven and garnish with green onions and sesame seeds.
- Serve warm with roasted seaweed sheets. Scoop portions onto the nori, wrap, and enjoy!
Notes
For extra flavor, broil the sushi bake for 2-3 minutes at the end for a crispy, caramelized top. You can also add chopped imitation crab or shrimp to the salmon mixture for variety.